Cook 2 cups rice according to package, using 2 cups water, in a medium sauce pan. After it sets, stir in soup, pineapple juice (not diluted with water), almonds and salt.

In a separate small frying pan, melt butter. Sauté mushrooms and onions for 4 minutes on medium heat. Mix this into the mixture in the sauce pan. Cook on medium low for 5 minutes more. Makes 6-8 servings. Serve with chicken or Crusty Fried Pork Chops.